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Milk Soup
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
600Calories
24 gProtein
84 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein24 g
Carbohydrates84 g
Fiber2.7 g
Sugars41 g
Total Fat19 g
Saturated Fat9.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol59 mg
Sodium662 mg
Potassium850 mg
Calcium709 mg
Iron3.2 mg
Magnesium82 mg
Phosphorus584 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A158 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)4 mg
Folate93 mcg
Choline101 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 141. The excerpt below is the record exactly as published.
MILK SOUP. — Boil a quart of milk with two tablespoonfuls of moist sugar, a couple of bay leaves, and a little cinnamon ; pour it over sippets ot toasted bread, and when these are soft, simmer the whole over a charcoal fire ; then mix the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.